Earth Day Focaccia
Happy Earth Day! Today I’m celebrating with some local grains and cheese in this fun focaccia. Cabot Creamery is a certified B Corp, helping to lead the way in a regenerative economy; and with farmers who steward the land and animals with great care and commitment to sustainability.
Cabot sharp cheddar is also a naturally lactose free cheese for anyone who struggles with dairy lactose (like me!). This focaccia requires very little hands on time - just make sure to leave enough time for the dough to rise! It helps to begin this recipe at night due to the fridge rest. In honor of Earth Day, I’ve also used some local wheat but feel free to use whatever you have on hand (500g flour total).
Makes 1 focaccia.
For the dough:
400g local bread or all purpose flour
100g local spelt flour
12g salt
400g warm water
4g instant or dry active yeast (about 1 tsp)
For the topping:
Olive oil
4-8oz (1/2 or full bar) Cabot cheese, shredded or cut into any decorative shape you like. For this one I used Seriously Sharp and Habanero!
Sliced peppers or herbs - really anything you want!
In a large mixing bowl, use a whisk to combine the flours and salt. If using instant yeast, mix that in as well. If not, see step two.
Mix the warm water and the dry active yeast (if using). Whisk until well combined and let it sit until the yeast is well dissolved and/or frothy. While you wait, melt the butter.
Add the water or water-yeast mixture to the dry ingredients and mix until combined - there should be no dry bits and it will be sticky. That’s ok! Cover and let it rest for 15 minutes.
After a 15 minute rest, do 1 round of stretch and folds - pulling the dough up and into the center. It helps to do this with a wet hand. Continue to do this around the dough until it is somewhat more smooth. Cover and rest another 30 minutes.
Place the covered dough into the fridge and let it rest there overnight.
In honor of Earth Day, my focaccia says “No Planet B”
6. In the morning, line a baking dish with parchment paper and olive oil. Transfer the cold dough and press it down to gently fill the interior of the baking vessel. Cover and let the dough rise for a few more hours until it’s nice and puffy. While you wait, slice your cheese and other decorative toppings!
7. Pre-heat the oven to 425F. Dimple the focaccia dough with your fingers and add your toppings of choice.
8. Bake for 30 minutes, rotating halfway through. Let the focaccia cool a bit and then enjoy!
I would love to see your creations - even if the baked version doesn’t look as fun as the raw version - it’s the taste that matters ;) Tag @nokneadtoworry on Instagram. Thank you to Cabot Cheese for sponsoring this post.
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